Publication detail

Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit

GRATZ, P., GOLIÁŠ, J., BEJČEK, L., KLUSÁČEK, S.

Original Title

Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit

Type

conference paper

Language

English

Original Abstract

An investigation has been made to establish the basic relationship between the mechanical resonance, firmness, chemical composition and ethylene production during the maturity time and the ripening time of peach fruit. The non-destructive frequency response technique has been evaluated and the stiffness coefficient has been calculated to obtain the firmness of peach fruit. From the evaluation of ethylene production at the beginning of onset of climacteric ripening phase the stiffness coefficient is within 6 Hz/g - 10 Hz/g. The ripening phase of the fruit over the ripe stage gives the lowest value of the stiffness coefficient. The correlations between the results obtained by mechanical resonance method and other methods show very good matching.

Key words in English

mechanical resonance, peach fruit

Authors

GRATZ, P., GOLIÁŠ, J., BEJČEK, L., KLUSÁČEK, S.

RIV year

2002

Released

29. 8. 2002

Publisher

MZLU Brno, Lednice

Location

Lednice

Pages from

90

Pages to

98

Pages count

9

BibTex

@inproceedings{BUT5479,
  author="Petr {Grätz} and Jan {Goliáš} and Ludvík {Bejček} and Stanislav {Klusáček}",
  title="Mechanical Resonance Method for Evaluation of Firmness of Peach Fruit",
  booktitle="Modern Analytical Methods for Food and Beverage Authentication",
  year="2002",
  pages="9",
  publisher="MZLU Brno, Lednice",
  address="Lednice"
}